Yes, I just did a review of this cigar last week in which I gave it 92 points. It’s a good cigar but I smoked another one and the score came out substantially different so I decided to post this review as well. Here it is:
Looks like it has a slight box press. One small tare on the wrapper, not a major concern. The cap does not look good either though, which is somewhat concerning. There isn’t that much oil on the wrapper. Just drinking water.
Ring Gauge: 54
Great draw. Decent amount of spice at first but that quickly fades into the background. The main flavors are warm and strong but by no means overpowering. Solidly a medium-full bodied cigar.
There is this mildly sweet flavor as well. Sweet and bitter. Cocoa, that’s probably the flavor. I am also getting a good amount of spice on the roof of my mouth now that I am halfway through. Man, my mouth is really watery! Not a dry smoke at all.
It’s fair to call this a full bodied cigar after the halfway point because it has gotten somewhat stronger. I’m still tagging it as medium-full but it is a judgment call for sure. Another flavor that I am getting is graham cracker – never got that flavor from a cigar before. It gets mostly bitter three-quarters of the way through though – not good.
As I am nearing the end of the cigar that bitterness gets worse. Just like something that is too sweet a cigar can get too bitter. Maybe I just smoked it too long but it’s definitely going to hurt the score.
Alan Barber: “On a scale of 1 to 5 I would give this cigar a 2. There were small hints of flavor but the woodyness with strong hits of spice in my limited experience was just too overpowering. With the irritation I found myself experiencing I found it hard to completely enjoy the cigar when I kept needing to clear my throat and get a drink of water.” So it might be too much for a newbie.
Daniel B. Honingman: He liked it: “When I started the CAO Cameroon, I found it to have hints of cinnamon; but as I smoked it down, it smoothed out all the way to the nub. With this cigar, you’ll really able to appreciate its caramel and coffee overtones. I recommend pairing it with a cup of coffee.”